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Mexican Pepperoni Pizzas

"Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!"
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25 m servings 458 cals
Original recipe yields 5 servings (10 mini-pizzas)

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  • Prep

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  1. Heat oven to 425 degrees F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350 degrees F.
  2. Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  3. Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  4. Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.


  • For extra flavor and texture, sprinkle 3/4 cup well drained fire roasted diced tomatoes with the pepperoni and 1/3 cup sliced green onions over the cheese.
  • Double the fun! Stack 2 pizzas on top of one another before baking the second time, and bake 8 to 9 minutes, for really unique pizzas!

Nutrition Facts

Per Serving: 458 calories; 19.9 g fat; 43 g carbohydrates; 27.8 g protein; 79 mg cholesterol; 1747 mg sodium. Full nutrition

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Directions were perfect... got a nice texture to the tortilla. This was tasty. I used bison pepperoni